If you have a smoker and make big batches of pulled pork, this is what needs to happen on day two. If you're weary of pulled pork sandwiches, you'll love this salad. It's also not BBQ-y which makes it even more unique as pulled pork tends to be pigeonholed as a BBQ meal.

If you DO want a more BBQ pulled pork type of salad, check out my other BBQ Pulled Pork Salad post. You'll love that one, too.

Why This Pulled Pork Salad Works

• The pork is CRISPY. No sloppy warm strands weighing your greens down.
• A fruity vinaigrette with a touch of heat is a fun alternative to the typical BBQ ranch in a pork salad.
• The COLOR. Are you like me and think pretty food tastes better? I intentionally threw together some brightly colored ingredients that also happy to taste good together. (I can't get over those pickled onions.)
• You can make it all from scratch and it'll still be quick. But if you're wanting an extra easy route, find a store bought fruity vinaigrette, pickled onions, and candied nuts.
• It's all naturally gluten free.
• Salad bar type meals helps picky eaters easily choose what they like.

Ingredients

All of the ingredients for this salad can be found at the grocery store -- including prepared smoked pork in some cases! I like the smoked pulled pork at Costco if I don't have any homemade.

For the Salad

• Mixed spring greens: I like lighter greens in this salad because they play well with vinaigrettes. Butter lettuce or an arugula + romaine mix would also be good here.
• Grilled Corn: If it's not summertime or fresh cobs are scarce, just put some frozen corn tossed in some oil and a pinch of salt under the broiler. It's surprisingly good.
• Pickled Red Onion: Store-bought is just fine, but I've got a Homemade Pickled Red Onion recipe that's stellar.
• Goat cheese crumbles: You can also use feta or cotija cheese.
• Candied pecans: Any candied nut will do here -- I'd recommend pecans, walnuts, or cashews. If you want to make your own, here's my 5-minute Candied Pecans recipe. Just omit the ground ginger.
• Sliced avocado: Yes. The creaminess adds some balance to all of the sweet/briny flavors.

For the Mango Chipotle Vinaigrette

• Frozen mango: Yes, frozen. I mean, you can use a fresh mango if you prefer, but frozen mango is always ready to go.
• Fresh lime juice: Please. fresh.
• Avocado oil: this vinaigrette needs a neutral tasting oil. Save the extra-virgin olive oil for another time. You could also use light olive oil which has a more mild flavor.
• Chipotles in adobo: Find these in the latin aisle of the grocery store. My store even has them pre-chopped which is fabulous. Just don't use the whole jar -- just ONE chili. (It's happened to someone following one of my recipes before...)
• Honey: Love the touch of sweetness. Feel free to use sugar if you prefer.
• Apple cider vinegar: It'll give it an extra pop.
• Sea salt: Always
• Fresh garlic: Just a little to round out the flavor.

For the Crispy Pulled Pork

• Leftover smoked pulled pork: Either homemade or store bought. You don't want it covered in BBQ sauce, though.
• Avocado oil: My go-to searing oil. Another heat safe oil will work here, too.

The Crispy Pulled Pork Technique

This is important. Don't skip this.

Put a light layer of cold pulled pork in a screaming hot pan with some oil, and let it cook for 2-3 minutes. Seriously, don't touch it. It needs to sit there so it can develop crispy, caramelized edges. It'll crisp up even further after you take it out of the pan. It'll need to drain on some paper towels to get rid of some of the oil.

And yes, if this feels familiar to the way you make pork carnitas, you're right! I love using cooking techniques in different ways. I actually prefer crisped up pork in salads now.

How to Make the Mango Chipotle Vinaigrette

This is super easy. It buzzes up really well in a blender. You can even put the mango in frozen if you like. Also, chipotles vary a little in heat, so start with one pepper (or 1 teaspoon of chopped) and go up from there.

How to Assemble the Salad

Build your salads by laying down a bed of salad greens. Top with warm pork and the rest of the toppings. Drizzle some dressing over the top and serve! I love the contrast of the warm pork + cool greens. Salads with a lot of contrasting texture and temperature are some of the best, in my opinion.

Tips and Variations

• No smoker? Store-bought pulled pork or one from a local BBQ restaurant will work!
• Mango swap: Use a fresh peach in summer if you're into that or pineapple to lean more tropical.
• Make it dairy-free: skip cheese & add extra avocado
• Cheese swap: Use cotija or feta instead of goat cheese
• Make it a grain bowl: Add cooked farro or rice underneath the greens for a heartier version

Frequently Asked Questions

More Ways to Use Leftover Pulled Pork

If you love this salad, wait until you try my other salad using leftover pulled pork: BBQ Pulled Pork Salad. Here are a few other uses for those leftovers. And if you need a pulled pork recipe, I've got an Instant Pot Pulled Pork recipe that's really great.

• BBQ Pulled Pork Spaghetti Squash Bake
• Tacos, Nachos, and anything in that universe

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Pulled Pork Salad with Mango Chipotle Vinaigrette

Yield: Serves 4

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Crispy smoked pulled pork piled over fresh greens with grilled corn, pickled red onion, goat cheese, candied pecans, and a smoky-sweet mango chipotle vinaigrette. This is the salad that makes people forget they're eating leftovers.

Print

Ingredients

For the salads:

Toggle ingredient group

• 5 Tablespoons avocado oil
• 2 ears of corn, shucked
• 8-12 ounces leftover pulled pork
• 1 cup candied pecans
• 3-4 ounces goat cheese crumbles
• 2 ripe avocados, sliced
• 4 ounces spring salad mix
• ½ cup pickled red onions

For the dressing:

Toggle ingredient group

• ½ cup frozen or fresh mango chunks
• ¼ cup fresh lime juice (3-4 limes)
• 3 Tablespoons honey
• 2 Tablespoons apple cider vinegar
• ¼ teaspoon sea salt
• 1 clove garlic, minced or grated
• 1 chipotle pepper in adobo sauce (or 1 teaspoon chopped)
• ⅓ cup avocado oil

Instructions

1. Heat a Tablespoon of oil in a large skillet until it's almost smoking. Lay the ears of corn in the skillet. Turn them every minute or so until there are dark, golden spots. Remove and add 2 more Tablespoons of oil to the skillet.
2. The pan should still be really hot. Put half of the pork in the skillet in one layer. If the pan is so full you can't see the bottom then do this in 3 batches. Leave it alone for 2-3 minutes so it can form a crusty, carmelized layer. Flip the pork around for a few more minutes. Transfer the pork to a paper towel-lined plate. Repeat with remaining pork.
3. Put the dressing ingredients (except for the oil) in a blender. Blend until smooth. While the blender is running, slowly drizzle in the oil. Set aside.
4. Cut the corn from the cobs.
5. Assemble the salads by putting a bed of salad greens into each bowl, top with pork, corn, pecans, avocados, pickled red onions, and goat cheese. Drizzle with dressing.

Notes

1. Use frozen corn if you can't find fresh cobs. You can toast it in the pan or toss it with some oil and broil it on a upper oven rack for 10-15 minutes.
2. You can quickly make some candied pecans by putting them in a dry skillet and cooking them on medium heat for a few minutes until toasted. Add a Tablespoon of pure maple syrup and cook, stirring often, until the syrup reduces to the point where there's no liquid in the pan. Sprinkle with a pinch of salt and set aside to cool.
3. You can also make your own pickled red onions (a week or two in advance even!) Here's the recipe: Homemade Pickled Red Onions.

The post Smoked Pulled Pork Salad with Mango Chipotle Vinaigrette appeared first on Perry's Plate.

This salad is especially lovely for that weird stretch between summer and fall, when you still want fresh corn but you're also craving something roasted and warm. Sweet roasted corn cut straight off the cob plus caramelized, cubed sweet potatoes gives you a little of both seasons.

This salad is relatively flexible, too. You can swap out ingredients for those you prefer, use a different type of cheese (or none at all), or add some crispy tortilla strips & avocado. If you smoke your own pork, I can't think of a better use for the leftovers.

What Makes This Pulled Pork Salad Different

Like I said -- crisping up the pork is a unique take on a pulled pork salad. Using corn straight from the cob keeps it fresher, and using pepitas instead of croutons for a little crunch keeps the salad gluten free.

Also, keeping the ranch and BBQ drizzle separated (instead of making a BBQ ranch dressing) keeps the potency of the BBQ sauce and the ranch is hanging out in the background like a creamy little groupie.

It also straddles two seasons and is perfect for late summer/early fall. Simple tweaks to the recipe could take it further in either direction.

Ingredients

For the Salad

• Smoked Pulled Pork: If you're smoking your own, BY ALL MEANS, use it. If not, you can find prepared smoked pulled pork at most grocery stores. I really like Costco's version.
• Chopped romaine: sturdy enough to hold the warm pork and hearty toppings. You could also use green leaf lettuce.
• Fresh corn: If possible. Frozen corn roasted in the oven is pretty great, too, in a pinch.
• Black beans: canned is fine, tossed with cumin and lime and warmed up
• Roasted sweet potato: I LOVED this with the sweet BBQ sauce especially. It gave the salad another hearty boost. You could also swap it for diced fresh mango to give it a more summer vibe.
• Mexican cotija cheese: This is a hard, salty cheese and reminds me of a Mexican version of Parmesan. You can use another type of cheese, like feta or Parmesan here.
• Pepitas or pumpkin seeds: I super love these. I buy the sprouted ones at Costco and use them in allll of my salads.
• Lime wedges: extra lime wedges is never a bad thing
• Jalapeno Ranch: More on this below, but you can blend any existing ranch dressing with a fresh jalapeño and *voila*, jalapeño ranch.
• BBQ sauce: Use whatever you like! If you want to make your own, I've got a few recipes here. The Balsamic BBQ Sauce is my favorite, but the Raspberry Chipotle and Honey Lime are also delicious! All three are naturally sweetened, too.

For the Avocado Jalapeño Ranch

If you're wanting to go the homemade route, I've got my homemade ranch dressing that only needs a jalapeño. Maybe a squeeze of lime if you're feeling it. I also included a quick DIY ranch recipe in the recipe notes below if you don't have ranch seasoning mix.

How do you make pulled pork crispy for a salad?

All you need is a big skillet and a little oil. I use avocado oil, but any heat-safe oil would work here. The key is to get it really, really hot and don't put too much pork in the pan at once. Let it hang out and get toasted, caramelized edges. Transfer it to a paper towel-lined plate to let some of the oil drain off.

Fire-Roasting the Corn

I toss the ears of corn on the pan with the sweet potatoes because I love when a sheet pan can do double duty. You can also use a big skillet -- like a cast iron skillet, if you have one. Just put a little oil in the skillet and sear the cob on a few sides. Both methods work with frozen corn, too.

How to Build the Salad

Usually I'm like... throw everything in a bowl, yee-haw! But, this salad is best with a little strategy.

First, toss the romaine in the jalapeño ranch. I don't want to dump it all over everything because it'll cool off the hot things too quickly.

Then, add the black beans, corn, sweet potatoes, crispy pork, pepitas, and cotija cheese.

Finally, give it a drizzle of the BBQ sauce.

Make It Your Own — Variations

• Fall/winter swap: Use diced fresh mango or pineapple in place of the roasted sweet potato for a summer vibe.
• Add rice or farro underneath for a grain bowl version
• Swap cotija for sharp cheddar for a more classic Tex-Mex feel
• No smoker? Use store-bought BBQ pulled pork, toss with a little chipotle powder before crisping if it isn't already smoked.
• Make it a wrap: roll everything into a large tortilla or collard green wrap for a portable version.

Frequently Asked Questions

More Leftover Pulled Pork Ideas

If you want to make your own pulled pork, I've got a great Instant Pot BBQ Pulled Pork recipe to get you started.

I don't have a robust pork section on my site, but this BBQ Pulled Pork Spaghetti Squash Bake is delicious!

Here are a few other ideas:

• Pulled Pork Nachos
• Pulled Pork Quesadillas
• Carnitas-style tacos (I did this recently and the crispy pork was REALLY good as a taco filling with just a squeeze of lime and a little salt.)

I have another salad coming shortly that I'll link to here!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

BBQ Pulled Pork Salad with Jalapeño Ranch

Yield: Serves 4

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Crisping the pork in a skillet adds such a better texture in a salad! I love the mixture of tex-mex flavors here -- black beans, charred corn, and cotija with a super easy jalapeno ranch dressing. In my humble opinion, this is the best possible use of leftover smoked pork.

Print

Ingredients

• 2 cobs of corn
• 1 large sweet potato
• Sea salt
• Avocado oil
• 2-3 heads of Romaine lettuce
• 1 pound smoked pulled pork
• 1 can black beans, drained
• ¼ teaspoon ground cumin
• 2 limes
• 1 cup prepared ranch dressing (see note)
• 1-2 jalapeno peppers
• ½ cup BBQ sauce (see note)
• Cotija cheese & pepitas for serving

Instructions

1. Preheat your oven to 450F.
2. Shuck your corn and cut the sweet potatoes into ½-inch pieces. Lay them on a large, parchment lined baking sheet. Drizzle with a couple tablespoons of avocado oil and sprinkle with salt. Use your hands to coat the potatoes and corn in the oil. Roast for about 20 minutes, turning everything halfway though cooking, until the potatoes are cooked through and have deeply golden edges and the corn is a little browned in spots. Remove and set aside.
3. Meanwhile, chop the romaine and spin it dry, if you have a salad spinner. It's important to get all the water off the lettuce.
4. Drizzle 2-3 Tablespoons of avocado oil into a large skillet. Break up the pulled pork and add some to the skillet. don't add too much -- you'll want to be able to see the bottom of the skillet in places. Use tongs to flip the meat around. Cook for about 5-7 minutes until you have darker, crispy edges. (It'll get more crispy as it cools.) Transfer to a paper towel lined plate to cool.
5. Put the black beans in a small saucepan along with the cumin and the juice from one lime. Cook over medium heat until the beans are warmed through. Cut the other lime into wedges and reserve for serving.
6. Cut the corn off the cobs.
7. Put the ranch in a blender. Seed the jalapeno (if you want) and put it in the blender with the ranch. Blend until smooth.
8. When everything is finished cooking and you're ready to assemble the salads, put the romaine in a large bowl and add ⅓ of the ranch dressing. Toss to combine. Divide the lettuce among individual bowls and add pork, sweet potatoes, corn, beans, cotija cheese, pepitas, a drizzle of BBQ sauce and more ranch dressing, if desired.

Notes

1. You can prep the lettuce & ranch, crisp the pork, cook the corn & sweet potatoes a few days ahead of time.
2. You can use any ranch dressing you like. If you have a Mexi ranch (like jalapeno or avocado) you can skip step 7. I made a quick homemade version with ½ c mayo, ¼ c Greek yogurt, ⅓ cup milk, a squeeze of lemon juice, and ¼ teaspoon each of dried dill, granulated garlic, onion powder, and sea salt. Sometimes I use TJ's ranch seasoning or some of my own dried ranch seasoning blend.
3. Same with the BBQ sauce. You can use whatever brand you prefer. If you want to make your own, I highly recommend my Homemade Balsamic BBQ Sauce. It's my favorite!

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 657Total Fat 34gSaturated Fat 6gUnsaturated Fat 28gCholesterol 56mgSodium 1649mgCarbohydrates 69gFiber 9gSugar 36gProtein 22g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Crispy BBQ Pulled Pork Salad with Jalapeño Ranch appeared first on Perry's Plate.

I loved the Asian-inspired marinade in this recipe, but you could go a million ways with this! Pork tenderloin is super versatile and easy to season. Kind of like chicken breast, but feels a little fancier.

Pork Tenderloin on the Grill: the BEST way to eat pork tenderloin!

Since I love grilling so much, I might be a little biased, but I think grilling pork tenderloin is the way to go. The quick, hot cooking creates smoky, charred spots on the outside with a juicy, flavorful interior.

Why you'll like Grilled Pork Tenderloin

It's easy to prep. 10 min max.

You can make it ahead of time -- the day before even.

It pairs with SOOOO many side dishes. I'll give you some ideas below.

It's easy enough for a weeknight, but impressive enough for entertaining!

What you'll need for Grilling Pork Tenderloin

• Pork tenderloin: I like to buy these in bulk at Costco and toss the others in the freezer for later.
• Marinade or seasoning: This recipe has an Asian-style marinade, but you could use almost any flavor profile you can dream up. I'll give you some ideas below.

Asian Marinade for Pork

• Soy Sauce: I like to use tamari soy sauce since it's gluten free. You could also use coconut aminos if you're avoiding soy. You'll need to add some salt to the marinade if you do this since coconut aminos isn't nearly as salty as soy sauce.
• Fish Sauce: I really love using fish sauce because it adds a deeply salty umami flavor. If you don't want to use fish sauce, just add more soy sauce.
• Fresh Ginger: I love buying the frozen minced ginger cubes. I find them at Trader Joe's but have seen them in nicer grocery stores in the freezer section.
• Fresh Lime Juice: Get a few big juicy ones.
• Oil: I use avocado oil because it's neutral tasting and heat-safe for grilling. You could also use light olive oil. If you use coconut oil the oil will firm up during refrigeration, but just let everything come to room temp before you grill so your oil can coat the tenderloin.
• Asian style chili sauce: I use sriracha or sambal oelek depending on my mood. You can find both in the Asian section of most grocery stores. The amount in the recipe doesn't make the pork spicy, but you can double or triple it if you want to add more heat.

How to Grill Pork Tenderloin

1. Cover the tenderloin in seasoning or whisk up the marinade and let it chill for several hours.
2. Preheat the BBQ Grill to high heat.
3. Grill the pork tenderloin for 18-25 min, depending on its thickness, flipping once or twice during grilling. This particular recipe will have a glaze that you brush on during the last few minutes of cooking.
4. Remove the meat from the grill when it has reached an internal temperature of 135-140F.
5. Let it rest for 10-15 min before slicing. Serve!

How long to Grill Pork Tenderloin

After making dozens of these, it usually takes me around 20 minutes. Start checking the temp at 16-18 min and keep an eye on it closely.

You'll want to preheat the grill to around 400-450F and try to keep it there the whole time. The cooking time will depend on the thickness of your tenderloin and the temperature of your grill. (And how often you open the lid.)

Pro tips for making Pork Tenderloin on Grill

Preheat your grill well. This will create those nice grill lines and ensure it doesn't stick to the grates. The oil in the marinade should help that, too.

Let the pork marinate for at least 4 hours. If you're using a dry rub you can let it sit at room temperature for 45-60 min. It doesn't need as long with a dry rub if there's sufficient salt added.

Don't overcook it! Proper temp for pork is 145F, but that usually creates dry meat. I pull it off between 135-140F and let the residual temp take it up a few more degrees on its own. Do what you feel is best for you.

Storing leftover Grilled Pork Tenderloin

Store any leftovers, covered and chilled, for up to 5 days.

What to serve with Grilled Pork Tenderloin Recipe

Grilled Vegetables! This recipe suggests tossing some of the pork marinade on the veggies and cooking them alongside of the pork tenderloin. This is my favorite side.

If you want more ideas for sides, here are a few that would go well with this Asian-style pork:

• Ginger-Scented Rice
• Asian Cucumber Salad
• Ginger Chicken Salad - omit the chicken and replace it with this pork!
• Chopped Asian Salad

More Easy Pork Recipes on Perry's Plate

• Pork and Pineapple Tacos (another great pork tenderloin recipe!)
• Spicy Egg Roll in a Bowl (ground pork is good here)
• Pork Chorizo Recipe (Chipotle Copycat)
• Pressure Cooker Pulled Pork

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Pork Tenderloin (on the grill)

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Additional Time: 4 hours

Total Time: 4 hours 35 minutes

Grilled pork tenderloin is ridiculously easy. I'll show you exactly how to get juicy, flavorful grilled pork every time. You'll love this Asian-style marinade, but you can use this as a jumping off point to use any kind of marinade you want!

Print

Ingredients

• 1 uncooked pork tenderloin

For the marinade:

Toggle ingredient group

• ½ cup soy sauce or tamari
• ¼ cup fish sauce
• 3 Tablespoons of fresh ginger, minced or Microplaned
• 3 Tablespoons heat-safe oil, like avocado
• 2 teaspoons Asian style chili sauce (like sriracha or sambal oelek)
• 2 limes
• 3 Tablespoons honey

Instructions

1. Place the tenderloin in a gallon-sized zip top bag.
2. Add the soy sauce, fish sauce, ginger, oil, and chili sauce to a small bowl or glass measuring cup.
3. Add the juice from the limes (about 3 Tablespoons) to the marinade.
4. Add all but ½ cup of the marinade to the bag with the tenderloin. Seal the bag and refrigerate for at least 3-4 hours, up to 18 hours.
5. To the remaining ½ cup marinade, add the honey. Microwave it for 30 seconds to warm it up so the honey dissolves. Set aside.
6. When you're ready to grill the pork, preheat your grill to medium high heat.
7. If you plan to serve this with rice and vegetables, you might want to start your rice now and prep your veg. You can grill some vegetables alongside the pork if you like or roast some in the oven.
8. Place the tenderloin on the grill. Discard the marinade in the zipotop bag. Cover the grill and let the pork cook for 8 minutes or until you get grill marks on the side.
9. Flip it over and cook for another 8 minutes.
10. Brush some of the reserved marinade with the honey over the tenderloin. Continue cooking, brushing it with marinade, and turning it once or twice until you reach an internal temp of 135-140F.
11. Transfer the pork (and any vegetables you may have grilled) to a cutting board. Let the pork rest for 10 minutes and then slice.
12. Serve with rice, vegetables, and a drizzle of the reserved marinade.

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  COOK TIME Grill Pan Set of 2,

Nutrition Information

Yield 4 Serving Size ¼ of the pork tenderloin
Amount Per Serving Calories 295Total Fat 19gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 16gCholesterol 16mgSodium 3471mgCarbohydrates 25gFiber 5gSugar 15gProtein 11g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post How to Grill Pork Tenderloin appeared first on Perry's Plate.

You can easily make it Whole30 friendly by using plain roasted nuts and compliant bacon! Or swap out the bacon for some grilled chicken or another type of protein to keep it flexible.

Balsamic Strawberry Salad

This Balsamic Strawberry Cobb Salad offers a refreshing twist on traditional Cobb with its mix of fresh strawberries, bacon and crunchy walnuts, all drizzled with a homemade balsamic vinaigrette. Perfect for a light lunch or as a flavorful side dish, this salad is the perfect balance of sweet and savory flavors.

Strawberry Balsamic Salad Ingredients

For the Strawberry Salad Recipe

• Bacon
• Romaine hearts or other salad greens
• Hard-cooked eggs
• English cucumber
• Strawberries
• Raw walnuts or pecans
• Maple syrup
• Sea salt

For the Vinaigrette

• Balsamic vinegar
• Dijon mustard
• Sea salt
• Avocado oil or light olive oil

How to Make Strawberry Salad with Balsamic Dressing

1. Slice the bacon into 1-inch pieces and cook them in a large skillet over medium heat, about 20 minutes, until they reach the desired crispness.
2. Meanwhile, prep the lettuce, eggs, cucumbers. Reserve 4 large strawberries (about 5 ounces) and set aside for the dressing.
3. In another, smaller skillet add the nuts and maple syrup and cook them over medium-low heat until most of the maple has cooked off and the nuts are sticky and fragrant. Transfer them to a bowl or plate to cool and sprinkle with a pinch of sea salt.
4. When the bacon is finished, transfer the bits to a paper towel to soak up any excess grease.
5. Make the dressing by blending the reserved strawberries, balsamic vinegar, mustard, and sea salt in a blender or food processor until smooth. Drizzle in the oil while the machine is running. Taste, and add a little extra salt or maybe a ½ teaspoon of honey if your strawberries weren't particularly sweet.
6. Assemble the salads by putting a bed of lettuce in each bowl. Top with sliced cucumbers, eggs, candied nuts, bacon pieces, and sliced strawberries. Drizzle with dressing.

Making Strawberry Salad with Balsamic Dressing in advance

This recipe can easily be prepared in advance! Simply gather your ingredients and prepare up to step 5. Assemble just before serving, or let everyone assemble their own salads!

Make this Balsamic Strawberry Salad Your Own

To make this Whole30 friendly, don't use maple syrup in the nuts. Just toast them in a dry pan until they're fragrant (be careful, though, because they burn quickly). If you need to sweeten the dressing, use a little Date Paste or an extra strawberry. Also, be sure that your bacon is compliant.

Nuts and seeds - You could use almonds, pumpkin seeds, sunflower seeds, or even flax seeds. Go wild!

Grains - add a base of quinoa or bulgar wheat.

Avocado would be an amazing addition here!

What to Serve with Strawberry Balsamic Salad

This salad contains everything you need for it to be a main meal, or a refreshing side dish.

How to Store the Best Strawberry Salad

This salad is best stored with the ingredients separated to avoid slimy salad greens and strawberries. Store the strawberries, bacon, dressing and greens in airtight containers, chilled, for 4-5 days.
The nuts can be stored in an airtight container at room temperature.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Recipe for Strawberry Salad

Yield: Serves 6

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

This is a fun twist on a cobb salad with sweet strawberries, toasted walnuts and strawberry-balsamic dressing! It's paleo and Whole30 friendly, too.

Print

Ingredients

For the salad:

Toggle ingredient group

• 10-12 ounce package of uncooked bacon (nitrate/nitrite free and pastured, if possible)
• 2-3 heads of Romaine hearts or other salad greens to feed 6 people, trimmed and chopped
• 6 hard-cooked eggs, peeled and quartered
• 1 English cucumber, sliced thinly
• 1 ½ pounds of ripe strawberries, trimmed and sliced or quartered, divided
• 2 cups of whole, raw walnuts or pecans
• 1 tablespoon of pure maple syrup
• Pinch of sea salt

For the dressing: (makes about 1 ½ cups)

Toggle ingredient group

• ½ cup balsamic vinegar
• ½ teaspoon dijon mustard
• ⅛ teaspoon sea salt
• ½ cup avocado oil or light olive oil

Instructions

1. Slice the bacon into 1-inch pieces and cook them in a large skillet over medium heat, about 20 minutes, until they reach the desired crispness.
2. Meanwhile, prep the lettuce, eggs, cucumbers. Reserve 4 large strawberries (about 5 ounces) and set aside for the dressing.
3. In another, smaller skillet add the nuts and maple syrup and cook them over medium-low heat until most of the maple has cooked off and the nuts are sticky and fragrant. Transfer them to a bowl or plate to cool and sprinkle with a pinch of sea salt.
4. When the bacon is finished, transfer the bits to a paper towel to soak up any excess grease.
5. Make the dressing by blending the reserved strawberries, balsamic vinegar, mustard, and sea salt in a blender or food processor until smooth. Drizzle in the oil while the machine is running. Taste, and add a little extra salt or maybe a ½ teaspoon of honey if your strawberries weren't particularly sweet.
6. Assemble the salads by putting a bed of lettuce in each bowl. Top with sliced cucumbers, eggs, candied nuts, bacon pieces, and sliced strawberries. Drizzle with dressing.

Notes

Nat's Note: 1. To make this Whole30 friendly, don't use maple syrup in the nuts. Just toast them in a dry pan until they're fragrant (be careful, though, because they burn quickly). If you need to sweeten the dressing, use a little Date Paste or an extra strawberry. Also, be sure that your bacon is compliant.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Strawberry Salad with Balsamic Dressing appeared first on Perry's Plate.

Smoky paprika, chipotle powder, cumin, and garlic build that bold, southwest flavor while the pork-chicken combo nails the perfect texture. (Use turkey, too, if you want!) It browns up fast, tastes like you worked way harder than you did, and has exactly zero mystery ingredients.

Why You'll Love This Chipotle Chorizo Recipe

Tacos, breakfast hashes, grain bowls—this chorizo does it all. Make a batch for meal prep and watch it vanish, because honestly, who wouldn’t want spicy, juicy flavor bombs in their fridge?

Best Chorizo Seasoning Recipe Ingredients

For the chorizo seasoning:

• 2 Tablespoons sweet paprika
• 1 Tablespoon hot paprika
• 1 Tablespoon smoked paprika
• 1 Tablespoon sea salt
• 2 teaspoons dried oregano
• ½-1 teaspoon dried chipotle powder (depending on how spicy you want it)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon granulated garlic

For making the chorizo:

• 1 pound ground pork
• 1 pound ground chicken or turkey
• 1 Tablespoon red wine vinegar

The addition of ground chicken lightens up the pork and makes it less greasy.

If you can't find ground chicken, just use ground turkey.

Chorizo Seasoning Recipe

1. Combine the chorizo seasoning’s spices and herbs in a small bowl and mix until combined.

How to Make Chorizo Seasoning

1. Heat a large skillet over medium-high heat. Add the ground pork and chicken to the pan, breaking the meat into bite-sized pieces.
2. Add 3 Tablespoons of chorizo seasoning to the skillet. Work the spices gently into the meat and cook for 12-15 minutes until the meat has formed brown crusted spots on much of the meat.
3. Add the red wine vinegar to the skillet and toss to combine. Taste, and add a bit more salt if you think it's necessary.

How to Use the Best Chorizo Meat

This chorizo is so versatile! Make a big batch at the beginning of the week and use it in scrambles, hashes, salads, and wraps all week long.

Keep a jar of that spice blend in your cabinet and you'll go from zero to chorizo in about 15 minutes.

This homemade chicken chorizo is paleo, Whole30 compliant, and perfect for meal prepping!

Make a big batch at the beginning of the week and use it for wraps, scrambles, omelets, clean-out-the-fridge bowls, and salads.

I could eat salads like this everyday. Especially with a big drizzle of Paleo Ranch Dressing.

How to store this Chorizo Chipotle Copycat Recipe

When the chorizo cools to room temperature, store in a lidded container in the refrigerator for up to a week.

Chipotle Chorizo FAQs

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Best Chorizo Seasoning Recipe

Yield: Serves 6

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Here's a super easy homemade version of Chipotle's newest pork-chicken chorizo! You can use ground chicken or ground turkey -- whichever is easier to find. I like to keep the seasoning in a little jar in my cupboard so I can whip this up fast! Make a big batch of this seasoned meat at the beginning of the week and use it in scrambles, hashes, salads, and wraps all week long

Print

Ingredients

For the chorizo seasoning:

Toggle ingredient group

• 2 Tablespoons sweet paprika
• 1 Tablespoon hot paprika
• 1 Tablespoon smoked paprika
• 1 Tablespoon sea salt
• 2 teaspoons dried oregano
• ½-1 teaspoon dried chipotle powder (depending on how spicy you want it)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon granulated garlic

For making the chorizo:

Toggle ingredient group

• 1 pound ground pork
• 1 pound ground chicken or turkey
• 1 Tablespoon red wine vinegar

Instructions

1. Combine the ingredients for the chorizo seasoning in a small bowl.
2. Heat a large skillet over medium-high heat. Add the ground pork and chicken to the pan, breaking the meat into bite-sized pieces.
3. Add 3 Tablespoons of chorizo seasoning to the skillet. Work the spices gently into the meat and cook for 12-15 minutes until the meat has formed brown crusted spots on much of the meat.
4. Add the red wine vinegar to the skillet and toss to combine. Taste, and add a bit more salt if you think it's necessary.

Notes

Nat's Notes:

This chorizo is so versatile! Make a big batch at the beginning of the week and use it in scrambles, hashes, salads, and wraps all week long.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Best Chorizo Seasoning Recipe appeared first on Perry's Plate.

You will love this Instant Pot Ribs Recipe

With a straightforward rub and an 18-minute high-pressure cook, these ribs are finished off with a quick trip under the broiler to caramelize that last layer of BBQ sauce. Whether you top them with your favorite BBQ sauce or my low-sugar homemade version, they’re effortlessly delicious with maximum smoky-sweet payoff.

I promise these ribs will make dinner feel like a special occasion, every single time. Get ready for juicy fall-off-the-bone bliss—and people hounding you for the recipe.

Ingredients for Instant Pot Pork Ribs

• Pork baby back ribs
• Steak seasoning
• BBQ sauce

What is the best type of ribs to use for Instant Pot Ribs?

Baby back ribs fit into pressure cookers really well. You could use a larger rack of ribs, but may have to cut them in half. Refer to the photos above to see how to nestle them into your cooker.

How to Cook Pork Ribs in Instant Pot

1. Place the ribs on a large rimmed baking sheet. Sprinkle the steak seasoning over the ribs -- back and front. Cover the whole thing with plastic wrap and chill for at least 2 hours, up to 24 hours.
2. When you're ready to cook the ribs, put a cup of water and the rack in the insert pot of your pressure cooker.
3. Place the ribs in the cooker on their sides. If your racks are particuarly large you may need to cut them in half to make them fit.
4. Close the cooker and set the steam valve to "sealing". Cook on high pressure for 18 minutes. Allow the cooker to release steam naturally for 10-15 minutes before releasing steam manually. (Don't skip this step -- it'll help your ribs be more tender!)
5. While the ribs are cooking, turn on your oven broiler to high and line another rimmed baking sheet with parchment or foil.
6. When the ribs are finished, put them on the newly prepared baking pan and brush the tops with BBQ sauce. Broil for 3-5 minutes until the BBQ sauce begins to bubble. Brush with another layer of BBQ sauce on them and broil for another 3-5 minutes.
7. Remove from the oven, slice into 1-2 rib pieces and serve with remaining BBQ sauce. And lots of napkins!

I do want to say that these racks are pretty small. I bought some well-sourced ones from a local hippie grocery store and they tend to be much smaller than the regular ones you see at Costco or the grocery store.

If you're using the regular rib racks that are much larger, you can probably just get one rack in there. I cut it in half so it fits better.

They're not super photogenic when they come out. 

But they should be pretty tender.

Now, grab some BBQ sauce. Whatever kind you want.

Storing leftover Instant Pot Ribs

These are so delicious I doubt you’ll have any leftovers - but if you do have that predicament, you can store them in the fridge for up to 4 days. I like reheating them under the broiler until heated through.

What sauces to pair with Instant Pot Pork Ribs

I have a few healthy, low-sugar BBQ sauce recipes if you want to check them out! You can make any of them low carb by swapping out the sweetener

Balsamic BBQ Sauce

Raspberry Chipotle BBQ Sauce

Honey Lime BBQ Sauce

After a quick trip under the broiler and a couple more layers of that BBQ sauce brushed on, voila! 

You'll love these. They're ridiculously easy and turn out fabulous every. single. time.

What to serve with the Best Instant Pot Ribs

These are some of my favorite side dishes for ribs:

Sweet Potato Fries

Magical Sauteed Green Beans

Costco Copycat Sweet Kale Salad

Cucumber Jicama Slaw

Instant Pot Steakhouse Mashed Potatoes -- I make this the most often with ribs. The recipe is in my cookbook -- The Big Book of Paleo Pressure Cooking. I love having a second Instant Pot for times like this!

Pork Ribs Instant Pot FAQs

Pork Ribs (Instant Pot Recipe)

Yield: Serves 5-6

Prep Time: 15 minutes

Cook Time: 45 minutes

Additional Time: 2 hours

Total Time: 3 hours

Using an Instant Pot is the fastest and easiest way to get fall-off-the-bone ribs! Letting them marinate in some seasoning and finishing them off in the broiler with your favorite BBQ sauce are the secrets to making these spectatular. (And easy enough for a weeknight meal!)

Print

Ingredients

• 2-3 pounds pork baby back ribs
• 2 Tablespoons steak seasoning
• 2 cups BBQ sauce

Instructions

1. Place the ribs on a large rimmed baking sheet. Sprinkle the steak seasoning over the ribs -- back and front. Cover the whole thing with plastic wrap and chill for at least 2 hours, up to 24 hours.
2. When you're ready to cook the ribs, put a cup of water and the rack in the insert pot of your pressure cooker.
3. Place the ribs in the cooker on their sides (see photo in post). If your racks are particuarly large you may need to cut them in half to make them fit.
4. Close the cooker and set the steam valve to "sealing". Cook on high pressure for 18 minutes. Allow the cooker to release steam naturally for 10-15 minutes before releasing steam manually. (Don't skip this step -- it'll help your ribs be more tener!)
5. While the ribs are cooking, turn on your oven broiler to high and line another rimmed baking sheet with parchment or foil.
6. When the ribs are finished, put them on the newly prepared baking pan and brush the tops with BBQ sauce. Broil for 3-5 minutes until the BBQ sauce begins to bubble. Brush with another layer of BBQ sauce on them and broil for another 3-5 minutes.
7. Remove from the oven, slice into 1-2 rib pieces and serve with remaining BBQ sauce. And lots of napkins.

Recommended Products

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  Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart

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